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mamaw's chili

(1 RATING)
20 Pinches
EydieR avatar
Bedford, IN
Updated on Jan 3, 2012

This is the way my late husband liked his chili. You had to beat our youngest son, though, or the only thing left would be the broth. He liked his chili not soupy at all and served over rice. Good either way.

prep time 20 Min
cook time 45 Min
method ---
yield

Ingredients

  • 2 pounds lean ground beef, drained
  • 3 tablespoons mexene chili powder
  • 2 cans diced tomatoes
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 cup diced, jarred, sliced jalapeno pepper
  • 2 quarts tomato juice
  • 1/2 cup elbow macaroni
  • 1/2 jar small jar any dark jelly
  • - salt and pepper to taste
  • - grated cheese to garnish
  • 2 cans brooks chili hot beans

How To Make mamaw's chili

  • Step 1
    Brown ground beef and drain well. Stir in onion and chili powder and mix well. Cook 3 - 5 min. to soften onion.
  • Step 2
    Add everything else except tomato juice, macaroni, and cheese. Cook additional 6 minutes to blend flavors.
  • Step 3
    Add tomato juice. If the soup seems too thick to you, then you can add additional water to suit. Bring to a boil. Reduce heat and simmer for 20 - 30 minutes.
  • Step 4
    Stir in macaroni. Remove from heat and let set until the macaroni is plump, but not overcooked. Serve with grated cheese on the side to top the soup if desired. By letting the soup set, the temperature is lowered to perfect eating quality. Not too hot and not too cool.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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